{Makes about 2 cups}
When there's whipped cream around, as I've always said, my arms grow as long as needed to steal it from others. If whipped cream ever goes missing, everyone knows to look in my direction.
If you are lucky enough to have access to unpasteurized cream, whipped cream is a must! Once you try real whipped cream, you'll never go back to the stuff that comes out of a can. Freezing the cream and the beaters for a few minutes beforehand makes the whipping go faster and easier.
Ingredients:
1 cup unpasteurized heavy cream
1 teaspoon raw agave nectar (optional)
½ teaspoon alcohol-free vanilla extract (optional)
Pour the cream into a large bowl and freeze it for 1o to 15 minutes. Beat the cream using a whisk, hand mixer, or stand mixer until the cream starts to foam. Add the agave and vanilla, if using, and continue to beat until the cream thickens, doubles in size, and forms soft peaks. If you are using an electric mixer, start on low speed, and then gradually increase the speed to high; the whole process will take about 2 minutes with an electric mixer, start on low speed, and then gradually increase the speed to high; the whole process will take about 2 minutes with an electric mixer, about 5 minutes if you beat by hand. Serve immediately.
{Variation}
Chocolate Whipped Cream: Increase the agave to 2 teaspoons and add 1 tablespoon raw cacao powder after you've beaten the cream to soft peaks.
